Cajun Jambalaya

This is definitely not a typical summer meal, but Justin was craving something spicy, and the nearby Fresh Market (love) accidentally ordered Andouille sausage. This was a quick meal for a weeknight, and obviously very filling. Justin loved it and said the seasoning was spot-on. Bookmark this one for the winter, or better yet, crank up the AC, make this dish, and pretend it isn't 159 million degrees outside.

Cajun Jambalaya

12 medium shrimp, peeled and deveined.
1 boneless skinless chicken breast, diced
1 tsp. paprika
1/4 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp. dried oregano
1/2 tsp. dried thyme
2 Tbsp. olive oil
1/4 cup chopped onion
1/2 green bell pepper, chopped
1 stalk celery, chopped
1/2 can diced tomatoes
3 bay leaves
1 tsp. Worcestershire sauce
1 tsp. hot sauce
3/4 cup rice
3 cups chicken broth
5 ounces (or 1) Andouille sausage, sliced*

*If you can't find this in stores, you can substitute a different kind of sausage

In a bowl, combine shrimp, chicken and all seasonings and mix well. In a large saucepan, heat oil over high heat. Add onion, bell pepper and celery, and saute for about three minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

When rice is just tender, add sausage and cook for 2 to 3 minutes. Add chicken and shrimp mixture, and cook until meat is done, about 10 minutes. Let stand for 5 to 10 minutes before serving.


Source: adapted from Emeril Lagasse